pinch saffron threads, soaked in 1-2 tablespoons water for about 1 hour

1 stick cinnamon

1-2 bay leaves

2 cups water

½ cup blanched almonds

1 preserved lemon, flesh removed and peel cut into a fine julienne

½ cup coriander leaves, picked and roughly chopped

sea salt, extra

couscous, to serve

Method

In a small bowl, combine lemon juice, orange juice, prunes and apricots. Set aside to soak (30 minutes-1 hour).

Season the chicken pieces with the salt. Mix the ground coriander, paprika, chilli and cardamom with the flour and dust the chicken.

Heat the oil in a large, heavy-based flameproof casserole dish, set over a medium heat. Add the chicken pieces in batches and cook (4-5 minutes) each side until golden. Remove from dish and set aside (keep warm).

Add onions to casserole dish and cook (2-3 minutes) until soft. Add garlic and ginger and cook (1-2 minutes) until fragrant. Add saffron, cinnamon, bay leaves and water and bring to a simmer.

Return chicken pieces to pan, add soaked prunes and apricots, cover and bring to a simmer. Cook 20-30 minutes until chicken has cooked through and is tender.